Millet Salad With Curry-Ginger Dressing Recipe

Name: Millet Salad With Curry-Ginger Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup millet; 1 1/2 cups hot water; 1/8 teaspoon salt; 1/4 cup canned chick-peas, drained and rinsed; 1/4 cup carrot, finely chopped; 1/2 medium red bell pepper, chopped; 2 tablespoons raisins; 5 -6 tablespoons curry, ginger dressing; 3 cups lettuce; 1 1/2 tablespoons fresh cilantro or 1 1/2 tablespoons fresh parsley, chopped; 3 tablespoons unsalted dry roasted peanuts, chopped; curry, ginger dressing; 2 tablespoons rice vinegar; 1/4 cup canola oil; 1 tablespoon brown rice miso; 1/2 - 3/4 teaspoon curry powder; 1/4 - 1/2 teaspoon minced ginger; 1 small garlic clove, minced; 1 teaspoon brown sugar; 1 tablespoon warm water

Servings: persons

1/2 cup millet
1 1/2 cups hot water
1/8 teaspoon salt
1/4 cup canned chick-peas, drained and rinsed
1/4 cup carrot, finely chopped
1/2 medium red bell pepper, chopped
2 tablespoons raisins
5 -6 tablespoons curry, ginger dressing
3 cups lettuce
1 1/2 tablespoons fresh cilantro or 1 1/2 tablespoons fresh parsley, chopped
3 tablespoons unsalted dry roasted peanuts, chopped
curry, ginger dressing
2 tablespoons rice vinegar
1/4 cup canola oil
1 tablespoon brown rice miso
1/2 - 3/4 teaspoon curry powder
1/4 - 1/2 teaspoon minced ginger
1 small garlic clove, minced
1 teaspoon brown sugar
1 tablespoon warm water

1
In a dry, 4 quart saucepan, toast the millet on medium hear for 3 to 5 minutes, stirring constantly, until it becomes fragrant.
2
Carefully pour the water into the pot in a steady stream. Add the salt and bring to a boil. Reduce the heat to low and stir. cover and cook for 25 to 30 minutes. Set aside to cool for a few minutes.
3
Fluff the millet with a fork. Add the garbanzo beans, carrot, red pepper, and raisins. Drizzle with Curry-Ginger Dressing and toss to coat the grain. Taste, add more dressing if necessary.
4
Tear the lettuce into bite sized pieces. Arrange the lettuce on plates and add the millet. Garnish with cilantro and peanuts and serve.
5
Dressing: combine ingredients in a small bowl and stir to dissolve the miso and sugar. The dressing with keep in the fridge, covered, for a week.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup millet, 1 1/2 cups hot water, 1/8 teaspoon salt, 1/4 cup canned chick-peas, drained and rinsed, and more.

Yes, Millet Salad With Curry-Ginger Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Millet Salad With Curry-Ginger Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions